This Stew Meat Tortilla Soup is a great way to use a cut that we feel is a little underappreciated. Yes, it is delicious in a classic stew, but it can be used in other ways too. We create this Stew Meat Tortilla Soup to use the cut in a slightly different form! This recipe is full of flavor and a little heat!

Tips on Cooking Stew Meat Tortilla Soup

Be sure to brown the stew meat in batches. This will allow the meat to cook more evenly.
If you don’t have hominy, you can sub it for fresh, canned or frozen corn.
I like to make my own Rotel with a can of tomatoes and green chili, however you can just use a can of Rotel tomatoes.
We like to use Pacheco Beef Stew Meat, but any will work.

Other Stew Meat Recipes

Stew Meat Tortilla Soup

Pacheco Beef stew meat
Pacheco Beef Grill Seasoning
onion, diced
garlic, minced
hominy
red bell pepper, seeded and finely diced
sodium beef broth
diced tomatoes
chopped green chili
tomato paste
kosher salt
chili powder
ground cumin
pinto beans

Toppings
Sour cream
Sliced avocado
Grated pepper jack cheese
Cilantro leaves
6 corn tortillas, cut into strips

Season the stew meat with the Grill Seasoning. Coat the bottom of a heavy pot with olive oil. Sear the seasoned meat in batches until it is browned on all sides. Remove and set aside.

Add the onion and bell pepper and cook, stirring until softened, 2 to 3 minutes. Next, add the tomato paste and garlic. Cook for 1-2 minutes.

Then add the broth and stir in the diced tomatoes, green chile, salt, chile powder, and cumin.Bring it to a boil and then add the beans.

Return the stew meat to the pot, cover, and simmer for at least 30 minutes.

While the soup is simmering cut your corn tortillas in strips to fry up to top the soup. In a large skillet, heat the oil. When the oil is hot, working in batches add the tortilla strips and fry until golden and crisp, turning them once or twice. Remove the tortilla strips and drain them on a paper towel lined plate, be sure to season the strips with salt while they are still hot.

Top your soup with a dollop of sour cream, a slice of avocado, a little grated cheese, a few cilantro leaves and your tortilla strips.

Stew Meat Tortilla Soup

Print Recipe

Course Main Course

Cuisine American

Ingredients

1 lb Stew Meat
1 tbsp Grill Seasoning
1/2 onion diced
3 cloves garlic minced
1 can hominy
1 red bell pepper diced
6 cups beef broth
1 14.5 diced tomatoes
2 tbsp tomato paste
1/2 tsp kosher salt
1/4 tsp chili powder
1/4 tsp ground cumin
1/2 cup pinto beans cooked

Toppings

Sour Cream
Sliced Avacado
Grated Cheddar Cheese
Cilantro
6 Corn Tortillas, cut into strips

Instructions

Season the stew meat with the Grill Seasoning. Coat the bottom of a heavy pot with olive oil. Sear the seasoned meat in batches until it is browned on all sides. Remove and set aside.
Add the onion and bell pepper and cook, stirring until softened, 2 to 3 minutes. Next, add the tomato paste and garlic. Cook for 1-2 minutes.
Then add the broth and stir in the diced tomatoes, green chile, salt, chile powder, and cumin. Bring it to a boil and then add the beans.
Return the stew meat to the pot, cover, and simmer for at least 30 minutes.
While the soup is simmering cut your corn tortillas in strips to fry up to top the soup. In a large skillet, heat the oil. When the oil is hot, working in batches add the tortilla strips and fry until golden and crisp, turning them once or twice. Remove the tortilla strips and drain them on a paper towel-lined plate, be sure to season the strips with salt while they are still hot.
Top your soup with a dollop of sour cream, a slice of avocado, a little grated cheese, a few cilantro leaves, and your tortilla strips.